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Air Fried Pork Tonkatsu with Homemade Katsu sauce

Yields4 ServingsPrep Time20 minsCook Time12 minsTotal Time32 mins

This juicy and tender boneless pork cutlets wrapped in a crispy layer of breadcrumbs with a sweet and savory Katsu Sauce on the side will make this recipe an easy dish to fall in love with.

 4 piece pork sirloin cutlets, pounded to 1/4-inch thickness
 2 tsp Sea Salt
 1 tsp Black Pepper Crushed
 0.5 tsp Paprika, ground
 1 cup All Purpose Flour
 2 piece Eggs, raw
 1 cup breadcrumbs
 2 tbsp Olive oil
For the Katsu sauce
 2 tbsp Tomato Ketchup
 1 tbsp Worcestershire Sauce
 0.5 tbsp Soy sauce
 1 tbsp Honey
 1 tsp Sesame oil
For the garnish
 0.25 cup shredded cabbage
 0.25 cup shredded carrots
 20 g shredded onion leeks
 2 tbsp Japanese Mayonnaise
 10 g black sesame seeds
 10 g white sesame seeds
1

Place one pork cutlet between two pieces of plastic wrap and pound to 1/4-inch thickness. Repeat with remaining cutlets.

2

Season both sides of each of the pork cutlets with salt and pepper.

3

On your work surface, line up three shallow bowls. In the first, place the flour. In the second, whisk together the eggs. In the third, combine the breadcrumbs and paprika powder.

4

Start by dredging both sides of a pork cutlet in the flour, then dipping both sides into the eggs, and then coat with the breadcrumb mixture. Repeat with the remaining cutlets.

5

Set the temperature to 200 deg C and cook for 12 minutes. Turn cutlets over half-way through the cooking time or around 6 minutes.

6

While cooking, in a bowl combines tomato ketchup, Worcestershire sauce, soy sauce, honey, and sesame oil. Mix until well incorporated.

7

Once the cutlets are cooked and golden brown, serve with shredded cabbages, carrots, and katsu sauce.

8

Drizzle the veggies with Japanese mayo and sprinkled them with black sesame seeds.

9

Garnish the pork tonkatsu with shredded onion leeks and white sesame seeds. Enjoy.

Nutrition Facts

Servings 4